CHICKEN AND VEGETABLES ASPIC
FOR 10 PERSONS
150 gr of chicken breast
One red bell pepper
A pack of Bauer jelly (500 gr – 2×250 gr sachets)
Salt to taste
Two tbsp of extra virgin olive oil
Cut the chicken breasts into strips and sauté them in a pan with EVO oil. Season to taste.
Boil the egg. Then let it cool and peel it.
Wash the vegetables and cut them into julienne strips.
Prepare the jelly as shown on the pack.
Pour a ladle of jelly into a container of your choice and let it cool quickly in the freezer for 10 minutes.
Arrange the sliced boiled egg in a radial pattern and decorate with red bell pepper strips.
Add some more jelly and repeat the cooling step.
Add all the julienned vegetables and the chicken breast, then pour all the remaining jelly, covering them completely.
Cool in the fridge for a couple of hours.